Farmed Clams

Like oysters, clams are filter feeders, meaning they receive their food naturally by filtering plankton and organic materials from the seabed. Since clams are sensitive to pollution, coastal areas with clam farms are often monitored and protected from coastal pollution. Clams also help absorb carbon dioxide by using it to form their shells.

Ask for:

Clams farmed worldwide, or wild soft shell clams from the U.S. that are handraked.

Cooking & nutrition:

Clams are one of the best choices for iron, even compared to high-iron meat options like liver and beef. Clams are also high in protein, calcium, zinc, vitamin B, and natural DHA Omega-3 fatty acids. These shellfish are a simple yet tasty choice when preparing soups, stews and pastas.

Recipe:

Fishery:

Farming clams begins with the collection or production of clam larvae, which are kept in hatchery tanks until they transform into juvenile clams. The young clams are then transferred to a nursery facility until they are mature enough to be placed on subtidal regions of an ocean beach, where they burrow until they can be harvested by hand and special rake.